Sunday, November 4, 2007

Potato-Leek Soup

I know you're already making a face at the mere mention of leeks, but this soup was surprisingly good...Anna really enjoyed this one! The only advice I can give is to watch this soup carefully as it cooks; it is a cream soup and can burn if you don't watch it closely. Potato-Leek Soup

3 cans chicken broth (or about 45 ounces if you make your own, like me)6 medium potatoes, cubed3 medium leeks, washed and cut into one-inch pieces (only use the white and tender green parts)1 cube butter1 1/2 cup half and half (I use fat-free and it is still delish)salt and pepper to taste

Cook potatoes and leeks in broth until tender. Add butter and simmer until melted. Puree in blender and return to pan. Add cream and salt and pepper to taste.

YUMMY Fall recipe and perfect with whole wheat rolls and honey.

Speaking of Fall, they cut all the corn fields down this past week...always makes me a little sad, but gets me amped for the approaching Holidays. It really is a wonder to watch the changing seasons.

2 comments:

Amber! I always check your site at least once a week, usually on Monday mornings! You are such an inspiration to me and you are so incredibly talented!!! You always make my Monday morning a little warmer and give me such a great boost to make my way through our busy week. Thanks for all your FANTASTIC ideas and amazing recipes...and your pictures are breathtaking, too! Love to all, Michelle Garino (and the rest of the Garino gang,too)